| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Crockpot, Beef, Pork & ham | 1 | Servings | |
INGREDIENTS
| 8 | oz | Sour cream & onion dip; divided |
| 2 1/4 | c | Soft bread crumbs |
| 1/2 | c | Finely chopped celery |
| 1/4 | c | Chopped onion |
| 2 | tb | Chopped pimiento |
| 1 | ts | Dried dillweed |
| 3/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | lb | Ground beef |
| 1 | lb | Ground pork |
| 2 | Eggs; beaten | |
| 1 | cn | Cream of mushroom soup |
INSTRUCTIONS
In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, dillweed, salt and pepper; mix well. Blend in the ground beef and pork. In crockpot crisscross two 15" x 2" strips of foil. ( Use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf, that doesn't touch the sides of the pot. Cover;cook on low heat 8-9 hours. Lift out the meatloaf, using the excess foil as "handles"; drain off excess fat. Serve with Sour Cream Mushroom Sauce. Sour Cream Mushroom Sauce: In saucepan combine remaining 1/2 cup of onion sour cream dip and one 10-3/4 oz can of condensed cream of mushroom soup. Heat through, stir occasionally. Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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